Pulled Pork

By Rhino 7145

Slow roasted pork butt.

Ingredients

• 1 small jaw yellow mustard
• 1 8 to 10 pound pork butt
• 1 cup of rub
• 2 cups apple juice
• Rub
• 1 1/2 cups of salt
• 3/4 cup of pepper
• 6 tablespoons of paprika
• 6 tablespoons of accent
• 6 tablespoons of garlic powder
• 6 tablespoons of dry mustard
• 6 tablespoons of granulated brown sugar

Preparation

Step 1

Rub pork butt with yellow mustard and rub. Inject with apple juice. Wrap with Saran wrap and refrigerate for 24 hours. Remove pork butt and let stand for two hours. Set temperature on big Green egg at 225°. Set internal meat temperature at 195°. Remove let stand for two hours then break apart.